Parsi scrambled eggs
Scrambled eggs the Parsi way. Akoori can be served at breakfast, as a snack, for lunch, or for a light evening meal. It is mildly spiced, yet with a kick from the green chillies.
equipment
- small bowl
- small frypan
ingredients
- 2 eggs - large, free-range
- 1 tbsp crème fraiche
- ¼ tsp ground turmeric
- ¼ tsp salt
- 1 pinch ground black pepper
- 1 tbsp ghee
- 1 green onion - white part, very finely chopped
- 1 green chilli - very finely chopped
- 20 g ginger - minced
- 1 tomato - pulp removed and finely chopped
- 1 tbsp coriander stalks - very finely chopped
to serve
- 1 tbsp coriander leaves
- 1 tbsp green onion - green part finely sliced on the diagonal
instructions
- Crack eggs into a bowl with crème fraiche, turmeric, salt and pepper. Lightly whisk to combine.
- Melt the ghee in a small frying pan over medium heat. Add the white part of the onions, chillies and ginger. Stir fry for five minutes or until the onion starts to soften.
- Add the tomato and fry for one minute, , stirring continuously.
- Reduce the heat and add the egg mixture and the coriander stems. Cook, folding continuously, for two minutes or until eggs are set but still creamy. The folding techique requires you to tilt the pan and fold the eggs from the outside back into the centre.
to serve
- Remove from heat and sprinkle with coriander leaves and green part of the onion.
notes
- Use large free-range eggs for this dish. The better the eggs, the better the result.
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nutrition
Serving: 125 g | Calories: 326 kcal | Carbohydrates: 11 g | Protein: 13 g | Fat: 26 g | Saturated Fat: 13 g | Cholesterol: 372 mg | Sodium: 731 mg | Potassium: 495 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 1755 IU | Vitamin C: 21.2 mg | Calcium: 75 mg | Iron: 2.1 mg
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Printed on 22 July 2026
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